Corn Bread Muffins

 A battle happened in my kitchen. A friendly battle but a battle none the less. 

Sweet versus Savory. 

It was a good battle. Same number of players. No handicaps. 

And how did it end....

In a tie. 

I am not sure how to compare a classic honey corn bread muffin over a savory corn, jalapeno and cheese muffin. They are really of two different worlds. They all have their place in time. 

I think I forget about how much I enjoy corn muffins or corn bread for that matter until I have one hot and fresh out of the oven with a pad of butter.

Bliss.

Jalapeno & Cheese Corn Muffins

1 cup stone ground cornmeal
1 cup unbleached all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
 2 tablespoons chopped green onion
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapenos
3/4 loose cup grated Cheddar and/or Monterey Jack


Directions
Preheat the oven to 400 degrees with the rack positioned in the upper third. Butter or line with papers muffin tins.

Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. A slightly lumpy batter is a good thing. Fold in the corn kernels, jalapeno, green onion, and optional cheese.(I also zested a little lime into this batter just, well, because.)

Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.


* You may these muffins for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

 Both of these recipes call for buttermilk. Now you could use whole milk or whatever milk you have around but I strongly suggest using buttermilk. 

When buttermilk is used in baking things like bread, cakes, and biscuits. It brings a great tang and with little fat. Most often when you buy buttermilk in the store it is lowfat buttermilk. 

You can of course make you own buttermilk very easily. 

How?

Place 1 tablespoon of distilled white vinegar or lemon juice in a glass measuring cup and fill the measuring cup so it reaches 1 cup. Stir, then let stand for 5 minutes until the milk thickens and curdles.

 Voila! Buttermilk.

Easy.

 

Honey Corn Bread Muffins

4 tablespoons unsalted butter (1/2 stick) melted

1 1/4 cups all-purpose flour, spooned and leveled 

3/4 cup cornmeal

1 1/2 teaspoons baking powder 

1 teaspoon salt

1/2 teaspoon baking soda 

2 large eggs 

1 cup buttermilk 

1/3 cup honey

Directions

Heat oven to 375 degrees, Line 12-cup muffin tin. 

In a medium bowl, whisk together cornmeal, flour, salt, baking soda/powder.

In another bow, whisk together buttermilk, honey, eggs, and butter. Add the flour mixture and stir to combine. Batter may be slightly lumpy.  

Divide the batter equally amongst the muffin cups and bake for 30 to 35 minutes, until golden brown. 

*Serve warm out of the oven. If cooled, heat in a 375 degree oven for 10 minutes until hot. Do not warm in a microwave or muffin may become tough.